Ricotta blackberry stuffed giant pasta shells

These ricotta and blackberry stuffed pasta shells are utterly gorgeous. The blackberries add flavour and just a touch of sweetness, but fear not, alongside the garlic and rocket (arugula), they don’t overwhelm.

It’s the perfect balance of utterly delicious flavours – I’m willing to bet with confidence that your family will finish the lot in one sitting.

Here’s how to make it.

Ingredients

For the filled shells

250g (9 oz) ricotta

25g (1 oz)rocket

15g (0.5 oz) hard cheese

salt and pepper

75g (2.5 oz) blackberries

125g (4.5 oz) conchiglioni rigati (giant pasta shells)

For the sauce

1tbsp olive oil

200ml stock

2 cloves garlic, minced

250g (9 oz)ricotta cheese

salt and pepper

75g (2.5 oz) hard cheese

To top

50g (2 oz) blackberries

10g fresh parsley

black pepper

Instructions

For the filling

Tip the ricotta, roughly chopped rocket, grated hard cheese, minced garlic clove, and a pinch of salt and pepper into a mixing bowl.

Mix well.

Fold in the roughly chopped blackberries.

Parboil the pasta shells for 3-5 minutes. You want them flexible enough to fill and roll, but not completely soft as they will continue to cook while baking. Then drain and rinse in cold water.

Spoon the filling into the shells, and curl the shell in on itself slightly to seal. It’s a messy job but you can lick the bowl afterwards!

Oh wow Emily, these look INSANE! I love any type of pasta but these giant shells sound lush. I also love your photograhy throughout the post, makes it super clear how to do everything. Your blog has made em so hungry, can’t wait to read more recipes by you!